Ingredients
Dough Base:
1 can (8 oz) refrigerated crescent roll dough or pizza dough: Crescent rolls separate easily into triangles for beginner pockets; pizza dough cuts into rectangles for sturdier hold—store brands like Pillsbury work perfectly.
½ cup pizza sauce, plus extra for dipping: Jarred Rao’s or homemade marinara; thick varieties prevent soggy dough.
Cheesy Filling:
1 cup shredded mozzarella cheese: Part-skim melts smoothly without oiliness; fresh grate for best melt.
½ cup pepperoni slices: Mini or chopped turkey pepperoni for even distribution; precooked sausage crumbles sub well.
Optional add-ins (½ cup total): Sliced mushrooms (sauté first), diced bell peppers, cooked sausage, olives, or onions—drain excess moisture.
Flavor Boosters:
¼ teaspoon garlic powder: Instant savory depth.
¼ teaspoon Italian seasoning: Oregano-basil blend for authentic pizza vibe.
Olive oil or melted butter (2 tbsp): Brush for golden shine and crisp edges.
¼ cup grated Parmesan cheese: Sprinkle for nutty crunch atop.
Instructions
Preheat oven to 375°F; line baking sheet with parchment—spray lightly for zero-stick guarantee, ensures even browning without flipping. Unroll dough on floured surface: separate crescent triangles or divide pizza dough into 8 rectangles (trim edges straight with pizza cutter for neat seals).
Spread 1 tsp pizza sauce down center of each piece, leaving ½-inch border—too much sauce leaks. Layer 2 tbsp mozzarella, 4-5 pepperoni slices, and optional add-ins; sprinkle pinch garlic powder + Italian seasoning over top. Fold dough over filling: triangles point-to-base, rectangles short ends together; crimp edges firmly with fork tines, pressing out air pockets to prevent bursts.
Arrange pockets seam-side down, 2 inches apart. Brush tops generously with oil/butter; sprinkle Parmesan evenly. Bake middle rack 12-15 minutes, rotating halfway—edges golden, cheese bubbly through vents. Cool on sheet 5 minutes (cheese sets safely); serve warm with extra sauce.
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